Papers mentioning white wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
In the olfactory literature there is considerable debate about how differences in olfactory receptors across different species map onto variations in perceptual acuity and performa... Read full abstract on PubMed →
The Yantai region in China, despite its ideal viticultural conditions, faces a challenge in producing white wines with distinct regional typicity. This study explores the potential... Read full abstract on PubMed →
3S-Gluthathionylhexanal (glut3SHal) is an early precursor to the important wine aroma compound 3-sulfanylhexan-1-ol (3SH), imparting tropical passion fruit aromas, even at trace co... Read full abstract on PubMed →
Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable... Read full abstract on PubMed →
Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of... Read full abstract on PubMed →
Establishing the concept of terroir in wines, combined with the exploitation of native grape varieties, is considered a viable alternative to produce quality wines for increasing i... Read full abstract on PubMed →
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In... Read full abstract on PubMed →
Due to marketing recommendations, white wines are often bottled in flint glass to improve aesthetics and showcase wine color. Although this practice is known to cause a wine fault,... Read full abstract on PubMed →
Sherry white wine called Fino is produced by dynamic biological ageing under the action of flor yeasts using traditional practices aimed at ensuring uniform quality and characteris... Read full abstract on PubMed →
The wine yeast Saccharomyces cerevisiae forms an integral part of wine production by converting relatively 'neutral' flavoured grape must into varietal aromatic wines. Additionally... Read full abstract on PubMed →
This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using... Read full abstract on PubMed →
The efficacy of chitosan and sulfites in inhibiting the oxidation of (+)-catechin in aerated model white wines has been compared by monitoring the browning development and the gene... Read full abstract on PubMed →
This study is designed to identify strategies for substituting or reducing the use of sulfur dioxide (SO<sub>2</sub>) while improving the quality of semi-sweet wines. Using the 'Pe... Read full abstract on PubMed →
To investigate the effect of <i>Botrytis cinerea</i> infection severity on the flavor characteristics of Petit Manseng noble rot wine, this study analyzed wines produced from Petit... Read full abstract on PubMed →
<h4>Introduction</h4>Tea is the main raw material for preparing tea wine.<h4>Methods</h4>In this research, four types of tea wine were prepared using different categories of tea le... Read full abstract on PubMed →
Abstract The impact of different closures on wine volatile composition was assessed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPM... Read full abstract on PubMed →
Bimetallic three-dimensional amorphous mesoporous materials, Al-Zr-TUD-1 materials, were synthesised by using a surfactant-free, one-pot procedure employing triethanolamine (TEA) a... Read full abstract on PubMed →
showed a good aptitude as starting microorganism for producing derivatives, whereas emerging, non-thermal technologies could replace the traditional methods for inducing autolysis,... Read full abstract on PubMed →
The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols... Read full abstract on PubMed →
-coutaric acid, and epicatechin, which are the key compounds from the point of view of wine stability. The freezing of crushed grapes enhanced the extraction of phenolic compounds... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.